All dishes:

Pizza, Quiche, Tart and Pie

Seafood tart

Poultry

Squab with duck foie gras in puff pastry

Offal and tripe

Provençal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Desserts

Molten chocolate cake and pistachio cream

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Sheep and Goats

Roasted lamb chops

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Mushrooms, Vegetables, Pasta and Rice

Bay scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Salads

Langoustines salad with sesame oil

Veal

Blanquette de veau with mushrooms

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Freshwater fish

Pike quenelles with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Desserts

Chocolate banana pudding

Poultry

Squab with vanilla

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Shellfish and Seafood

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Shellfish and Seafood

Sautéed bay scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Cheeses

Ossau-Iraty and black cherries jam

Appetizers

Parma ham bruschetta

Sea fish

Roasted monkfish with saffron

Desserts

Alsatian-style blueberry tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Poultry

Chicken with olives